Crushed Red Pepper and Pancetta Pasta
Indulge in the bold, irresistible flavors of Crushed Red Pepper and Pancetta Pasta, a quick and satisfying dish perfect for busy weeknights or casual entertaining. This recipe brings together crispy pancetta, fragrant garlic, and a fiery kick of crushed red pepper flakes, all nestled in a silky sauce made with olive oil, white wine (optional), and a splash of starchy pasta water. The golden-brown pancetta adds depth and richness, while freshly grated Parmesan and a garnish of parsley provide a balanced finish to this Italian-inspired classic. Ready in just 30 minutes, this spicy pancetta pasta is a deliciously simple option that’s sure to impress. Perfect for fans of spicy pasta recipes and easy gourmet dinners!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 150 grams pancetta, diced
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 60 milliliters white wine (optional)
- 60 grams Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 120 milliliters pasta water
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 120 milliliters of the pasta cooking water before draining the pasta.
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until it becomes crispy, about 5 minutes. Remove the crispy pancetta with a slotted spoon and set it aside on a plate lined with paper towels.
In the same skillet with the rendered pancetta fat and olive oil, reduce the heat to medium-low. Add the minced garlic and crushed red pepper flakes, sautéing until the garlic is fragrant and golden, about 1 minute. Be careful not to burn the garlic.
If using white wine, pour it into the skillet and cook for 2-3 minutes, letting the alcohol evaporate and the liquid reduce slightly.
Add the drained spaghetti to the skillet and toss to coat in the flavored oil. Stir in the reserved pasta water a little at a time to create a light sauce that clings to the pasta.
Add the crispy pancetta back into the skillet and toss well. Season with salt and black pepper to taste.
Remove the skillet from the heat and sprinkle the grated Parmesan cheese over the pasta. Toss until the cheese is melted and evenly distributed.
Garnish with fresh parsley and serve immediately. Enjoy your Crushed Red Pepper and Pancetta Pasta with additional Parmesan if desired!
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 5646 mg | 245% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 4.6 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 767 mg | 59% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
